American Style: How much sauce?

[ScottTX]

I've got a 16", 0.13 thickness factor skin doing the long, cold ferment thing in the fridge right now, and I was wondering if anybody had some guidance on how much sauce would be appropriate.

I got burned on my last 0.10 TF 'ny style' pizza using basically this same dough, the center was a little soggy and gross because I sauced too heavily (by eye) and it pooled in the middle during baking.

Thanks!

[norma427]

I've got a 16", 0.13 thickness factor skin doing the long, cold ferment thing in the fridge right now, and I was wondering if anybody had some guidance on how much sauce would be appropriate.

I got burned on my last 0.10 TF 'ny style' pizza using basically this same dough, the center was a little soggy and gross because I sauced too heavily (by eye) and it pooled in the middle during baking.

Thanks!

ScottTX,

I posted a picture of the Burke’s portion guide for light, medium, or heavy toppings at Reply 4 http://www.pizzamaking.com/forum/index.php/topic,14822.msg147190.html#msg147190 I don’t if that will help you are not.

Norma

[ScottTX]

Thanks Norma!

That's exactly the sort of thing I was looking for.

[c0mpl3x]

most places use 5oz of sauce for 14" pizzas that are commercial operations,  most mom and pop places seem to use a wider spread of 4-6oz, at least around here.  imho, the amount of sauce is more dependent on sauce strength and thickness, style of pizza, and overall thickness of sauce, more then a 'size vs oz' measurement

[The Dough Doctor]

Here's another option to using sauce. Use thin slices of fresh tomato rather than "sauce". Slice a ripe tomato (any garden variety works well) into approximately 3/16-inch thick slices and arrange as you would sauce, except, you don't need to go for 100% coverage as you would a sauce, just arrange around the edge, keeping an exposed dough edge of about 1/2-inch, then fill in to the center, don't worry about the gaps between the round slices. This makes for a wonderful flavor as well as presentation.
Tom Lehmann/The Dough Doctor

[Pete-zza]

most places use 5oz of sauce for 14" pizzas that are commercial operations,  most mom and pop places seem to use a wider spread of 4-6oz, at least around here. 

c0mpl3x,

Are the sauce amounts by volume or by weight?

Peter

[c0mpl3x]

c0mpl3x,

Are the sauce amounts by volume or by weight?

Peter

volume.